Make sure you buy Alaskan King Crab - the stuff that comes from Russia is typically freezer burned and not nearly as sweet.
Steamed Alaskan King Crab with 3 Dipping Sauces
- Ready in: about an hour
- Serves: 4
- Complexity: easy
- 3-4 lbs. Alaska King Crab Legs (or substitute Snow or Dungeness)
- Spicy cocktail sauce:
- 1/4 cup bottled chili sauce
- 1/4 cup ketchup
- 1 to 2 teaspoon prepared horseradish
- Juice of half a medium lemon
- Garlic Butter Sauce:
- ½ cup unsalted melted butter
- 1-tablespoon lemon juice
- ¾ teaspoon minced garlic
- ½ teaspoon dried chopped rosemary
- dash white pepper
- Honey Ginger Raspberry Mustard Sauce: ¼ cup each sour cream 2 teaspoons Honey Raspberry mustard ( if you can't find it prepared just mix Dijon with no seed raspberry preserves and hiney to tast) 1 teaspoon lemon juice ½ teaspoon prepared or fresh gin
- ¼ cup each sour cream
- 2 teaspoons Honey Raspberry mustard ( if you can't find it prepared just mix Dijon with no seed raspberry preserves and honey to taste)
- 1 teaspoon lemon juice
- ½ teaspoon prepared or fresh ginger
- ¼ teaspoon each dry mustard and grated lemon peel
- a dash or 2 of white pepper
3-4 lbs. Alaska Crab Legs (King, Snow or Dungeness) thawed if necessary
Fill large sauté or fry pan to ½-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.
While crab is steaming, prepare one (or all) of the following sauces by blending ingredients in a bowl:
All Sauces: mix all ingredients for each sauce together in a small bowl. Serve butter sauce warm. Serve others chilled or room temperature.
Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.